Categories: Clean Eating
Ingredients
- 500 g nitrate-free bacon, chopped
- 2 cups baby spinach, rocket,
- or other greens
- 1/4 pumpkin, chopped
- 1 red or orange capsicum, sliced
- 1 beetroots, peeled and chopped
- 1 swede (rutabaga), peeled and chopped
- 1 avocado, sliced
- Extra-virgin olive oil
- Salt and pepper (course ground black pepper)
Directions
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Preheat oven to 140°C.
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Place each vegetable in a separate
-
roasting dish.
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Splash with the olive oil, season with salt
-
and pepper, and mix well with your fingers
-
until the vegetables are well coated.
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Cook until each vegetable is soft (approximately half an hour;
-
swedes and beetroot take longer, capsicum takes less).
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Fry the bacon until crispy.
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Arrange the salad greens on the bottom of the plate,
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add the vegetables and avocado, and top with bacon.